Bacon Wrapped Scallops with Mango Maple Glaze

Bacon Wrapped Scallops with Mango Maple Glaze

Submitted By: Debbie Pilc, Williamson, NY

2 servings

Ingredients:

Directions:

Preheat oven to 400Â°. Wrap each scallop with 1/2 strip of bacon. Place in a small baking dish. Mix the maple syrup and mango sauce well. Baste and bake the scallops for 20 minutes until nearly cooked. Re-baste well and then place under broiler for an additional 10 minutes or until bacon begins to crisp.

2 carrots, chopped

3 stalks celery, chopped

2 fresh tomatoes, chopped

1 tablespoon peppercorn

1 bay leaf

1 tablespoon dry thyme

2 teaspoons whole coriander

2 teaspoons ground cumin

⅛ teaspoon crushed red pepper

1 juniper berry

1 cup bourbon

¼ cup cider vinegar

¼ cup molasses

¼ cup Pure New York State Maple Syrup

¼ cup Glenora Cabernet Sauvignon

1 chipotle pepper

2 cups chicken stock

2 cups New York Maple barbeque sauce

Directions:Grill cleaned pork butt till browned. In roasting pan, caramelize onions, add carrots, and celery. Add seasoning, sweat for 2 minutes. Add fresh tomatoes, bourbon and Glenora Cabernet Sauvignon and simmer for 5-10 minutes. Add vinegar, molasses and New York Maple Syrup. Place pork on top of vegetables. Cover and braise in oven at 325° until fork tender. Once braised, remove pork, shred using 2 forks; strain liquid. To the strained liquid add 2 cups of chicken stock and 2 cups of New York Maple barbeque sauce. Add shredded pork back into the liquid and cook for about half and hour. Season with salt and pepper and serve with crusty rolls.

Best-Ever Apple Pie

Best-Ever Apple Pie

Best Ever Apple Pie

Submittted By: Vicki Ehrenberg Schlaerth(First published in Country Home magazine)

Yield: Serves 8

Ingredients for Double Crust Pie:

2 1/2 C all-purpose flour

1 C butter, cut up

2 tsp granulated sugar

1/2 tsp salt

Directions for Double Crust Pie:

Place all ingredients in food processor with steel blade. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 C cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle.

(Or, in a large bowl stir together 2 1/2 C all-purpose flour, 2 tsp sugar, and 1/2 tsp salt. Using a pastry blender, cut in 1 C butter until pieces are pea-sized. Sprinkle 1 tbsp cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, using a total of 5 to 6 tbsp water, until all the flour mixture is moistened. Shape into a ball.)

Ingredients for Filling:

3/4 C granulated sugar

1/4 C Pure NY Maple Granulated Sugar

2 tbsp all-purpose flour

1 tsp cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 C)

2 tbsp butter, cut up

1/4 C whipping cream

1 - 2 tbsp milk

1 tbsp raw sugar

Directions for Filling:

On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside. In a large mixing bowl combine granulated sugar, Pure NY Maple Granulated Sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an "x" or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent over-browning, cover pie edges with foil.

Bake in a 375° F oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack.

Directions:Heat oil until hot in wok. Add fresh minced garlic and sauté till just starting to turn golden 1 – 2 minutes. Add chicken strips. Toss while cooking. After chicken is partially cooked (about 4 minutes) add Teriyaki sauce and continue to toss to blend. Cook chicken until done. Remove chicken from pan with a slotted spoon. Set aside. Add red pepper strips and toss with spoon while cooking for about 1 minute. Continue to add vegetables in order listed letting each addition heat and cook a little before adding the next (about a minute or so). Sprinkle soy sauce over vegetables and a little more Teriyaki sauce if needed. When vegetables are the desired doneness of your choice, add maple cream and toss to coat hot vegetables. Return chicken to pan and toss together with the vegetables until chicken is hot. If needed, add a little additional Teriyaki sauce and a dash or two of hot sauce if you choose. Serve over rice.

Easy Maple Sticky Buns

Easy Maple Sticky Buns

Easy Maple Sticky Buns

Ingredients:

2 cups warm water (110° to 115° F)

2 pkgs. Active dry yeast

1/2 cup sugar

2 tsp. salt

1/4 cup shortening

1 egg

6-1/2 to 7 cups flour

Directions:Dissolve yeast in water–stir in sugar,salt, shortening and eggs. Mix in flouruntil dough is no longer sticky. Placein greased bowl, cover and place inrefrigerator to rise. Dough can be keptrefrigerated for up to 2 weeks.

About 2 hours before baking, removefrom refrigerator and flatten out doughinto a large rectangle. Brush dough with2 Tbsp. Melted butter or margarine.Sprinkle with 1/2 cup Pure NYSGranulated Maple Sugar and 1/2 cupchopped walnuts. Roll dough jelly rollstyle and cut into 1-1/2” wide piecesand place cut–side up in a greased pan.Cover and let rise for about 40 minutes.Bake at 350° for 15-20 minutes.

When rolls come out of the oven, spreadPure NYS Maple Cream on top to frost.

(The dough is easier to work when it’s rolled out immediately so if you’re making a double crust pie, prepare the filling first before making the crust.)

Lightly oil a 10-inch pie pan.

Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine. Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet. Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼” thickness. Work fast as dough dries out rather quickly. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.

Ingredients for filling:

1 tsp ground ginger

¼ C Pure NY Maple Granulated Sugar

3 tbsp tapioca starch/flour

1 tsp cinnamon

pinch salt

¼ C crystallized ginger, cut into small pieces

5 C fresh ripe peaches sliced

1 ½ tsp vanilla

¼ C Pure NY Maple Syrup

Directions:Preheat oven to 350°.

Combine ginger, Pure NY Maple Granulated Sugar, tapioca starch/flour, salt cinnamon and crystallized ginger in a bowl. Add sliced peaches and toss until dry ingredients are well dispersed over the peaches. Add vanilla and toss again just to coat.

Roll out pie crust into two 10-inch circles according to instructions. Press bottom crust into pie pan. Fill bottom crust with peach mixture and cover with second crust. Crimp edges together and slit top crust in several places for steam to vent. Chill pie in the freezer for about 30 minutes before baking.

Bake in preheated 350° F oven for 30 minutes or until it begins to turn golden. Remove pie from oven and brush crust with Pure NY Maple Syrup. Bake for additional 15 minutes or until pie is golden. Cool on a wire rack.

(Don’t like ginger? Just leave out both the ground and crystallized ginger for a delicious simple peach pie.)

Pour ingredients back into pot, add heavy cream, and reheat being careful not to boil. Season to taste with salt and white pepper. Drizzle with maple syrup and serve warm with crusty bread.

Maple Apple Dumplings

Maple Apple Dumplings

Maple Apple Dumplings

Ingredients:

Pie Pastry - your own or purchased

4 Medium Apples

2 Cups Pure NYS Maple Syrup

1/3 Cup Pure NYS Granulated Maple Sugar

1/2 teaspoon Cinnamon

2 Tablespoons Butter or Margarine

Directions:Heat oven to 425º - roll out pastry and cut into about 7” squares. Pare and core one apple for each dumpling. Placeapple in center of each square.Mix together the Pure NYS Granulated Maple Sugar and Cinnamon–fill apple cavities. Dot each apple top with about 1/2 teaspoon Butter. Bring opposite points of pastry up over the apple. Moisten pastry to seal it together.Place in baking dish.

Bake 40 to 45 minutes until crust is nicely browned and apples are cooked through (test with fork). Put dumplingon serving dish. Drizzle with hot maple syrup and top with whipped cream orice cream.

Maple Apple Squares

Maple Apple Squares

Maple Apple Squares

Submitted by Georgia Thomas

Ingredients:

1 Yellow cake mix

1 stick butter

1/4 c Pure NY Maple Syrup

3 or 4 Apples

8 oz. Sour Cream

1 egg

1 tsp Cinnamon

Whipped Cream

Directions:

In bowl, place yellow cake mix and the butter (can use marga? rine or butter substitute). Mix these together with pastry blender until crumbly and reserve 2/3 cup in separate bowl. Pat the mixture into a 9 x 13" pan and top with thinly sliced apples. Mix together 8 oz sour cream and one egg - and spread over apples. Now take the reserved 2/3 cup mixture and add 1/4 cup maple sugar and 1 teaspoon cinnamon and spread over the top of the sour cream layer. Bake at 350 for 25 to 30 minutes. When cool cut into squares and drizzle with maple syrup and a dollop of whipped cream.